Turkey-Mushroom Meatballs
Prep time20 min
Total time50min
ServingsMakes 16 servings 2 meatballs and 2 tsp. sauce each.
Ingredients
- ½ lb. cremini mushrooms
- 45 RITZ Garlic Butter Crackers, finely crushed, divided
- 1 lb. 93%-fat-free ground turkey
- ⅓ cup grated Parmesan cheese
- 3 Tbsp. finely chopped fresh parsley
- 1¾ tsp. Italian seasoning
- ⅓ cup basil pesto
- ⅛ tsp. crushed red pepper
- ⅓ cup tomato sauce
- 1 tsp. finely chopped canned chipotle peppers in adobo sauce with 2 tsp. reserved sauce
Preparation
- Heat oven to 425°F.
- Process mushrooms in food processor until finely chopped; spoon into medium bowl.
- Reserve 1/3 cup cracker crumbs for later use. Add remaining cracker crumbs to mushrooms along with the turkey, cheese, parsley and Italian seasoning; mix just until blended.
- Shape into 32 (1-1/2-inch) balls; roll in reserved cracker crumbs until evenly coated. Place in single layer in 13x9-inch baking dish sprayed with cooking spray.
- Bake 25 to 30 min. or until done (165°F).
- Mix pesto and crushed pepper until blended; set aside. Mix tomato sauce, chipotle peppers and reserved adobo sauce in microwaveable bowl until blended. Microwave on HIGH 20 sec. or until heated through.
- Serve meatballs with the sauces.
Nutrition Notes
Lean ground turkey and fresh cremini mushrooms team up to make the flavorful base for these meatballs that can fit into a healthful eating plan.
Recipe Tips
- Substitute
Prepare using ground chicken.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 120 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 1.5g | |
| Trans fat 0g | |
| Cholesterol 25mg | |
| Sodium 190mg | |
| Carbohydrate 7g | |
| Dietary fiber <1g | |
| Total sugars 1g | |
| Added sugars <1g | |
| Protein 7g | |
| Vitamin A | 2 %DV |
| Vitamin C | 2 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
